Restaurant General Manager — Lead People & Growth

Rackson Restaurants; Philadelphia (Philadelphia County); On-site; USD 48,000 - 64,000; Full time

Benefits offered by this job

Medical, dental, vision Insurance

401(k) with company match

Paid time off

Ongoing career and leadership developm

Scholarship opportunities

People-first culture

Authentic leadership

Job summary

Rackson Restaurants in Philadelphia is seeking a Restaurant General Manager to oversee all aspects of restaurant operations, supervise staff, ensure exceptional guest service, and drive financial performance.

You will recruit and train managers, manage scheduling, monitor costs, ensure food safety, and maintain brand standards while leading by example. Must be able to work a minimum of 50 hours per week and communicate effectively with team and guests.

Qualifications

• Must have 18 years of age or older.
• High school diploma or equivalent restaurant management experience.
• Strong leadership and communication skills with a customer-service focus.
• P&L experience and ability to manage budgets and financial performance.

Responsibilities

• Supervises and trains restaurant-level employees, ensuring brand standards and labor law compliance.
• Manages staffing levels, recruits talent, and develops internal candidates for management roles.
• Analyzes operational and financial performance, identifies trends, and implements action plans for sales growth.
• Ensures accurate cash handling and adherence to budget goals.
• Leads shift operations with a focus on cost control and teamwork.
• Interacts with guests to resolve inquiries and complaints and ensure guest satisfaction.

Skills

Staff management

P&L experience

Leadership

Customer service

Communication in English

Education

High school diploma or equivalent restaurant management experience

Tools

POS systems

Job description

Rackson Restaurants in Philadelphia is seeking a Restaurant General Manager to oversee all aspects of restaurant operations, supervise staff, ensure exceptional guest service, and drive financial performance.

You will recruit and train managers, manage scheduling, monitor costs, ensure food safety, and maintain brand standards while leading by example. Must be able to work a minimum of 50 hours per week and communicate effectively with team and guests.